Irish Cream Sugar Cookies

"These are deliciously soft moist sugar cookies with the creamy richness of Bailey's Irish Cream! Wonderful as a St. Patrick's day treat or for any day you're craving a sugar cookie. I brought these to a party and within minutes, they disappeared. Feel free to omit the Bailey's and just cut down the flour by about half a cup."

Most Helpful Positive Review

Dec 28, 2007

As others have mentioned, the flavor of the original recipe is rather on the light side. For a richer Irish Cream Flavor, double the Irish Cream to One (1) full cup, and also increase the whole egg plus one egg yolk to two full eggs.
I found no need to mix the egg yolk into the batter prior to adding the whole egg; just add the whole eggs all at once.
With this new formulation, the batter, immediately after mixing, is soft enough to be scooped into a piping bag and piped onto the cookie sheets. Done so, baked for the recommended time, makes excellent cookies with no need to refrigerate for hours and roll out the dough.

Most Helpful Critical Review

May 02, 2007

I made the dough before I hit the sack, and baked them in the morning, which was a lot of fun. It was easy to make, and the dough was great to work with. But, the final product was rather disapointing. Nice and smooth, but not to great on flavor. The irish cream was hardly noticable. In order to spice thing up, I split the cookies in half and made them into sanwhich cookies, using the Sugar Cookies Frosting as my midle. I switched the milk+vanilla to irish cream, and it came out great!

It was grat dough to work with! Super easy! I was able to FIX the "BLAND" flavour by adding 1/4th cup of Butterscotch Schanpps, just that little amount adds a wonderful sweetness to it that makes you want more! JUST ADD A 1/4 CUP BUTTERSCOTCH SHNAPPS and USE 3/4 CUP BAILY'S IRISH CREAM, and it is wicked yummy! My Family Loves it, the cookies didn't last 15 mintues once I brought them out! So Make a double batch!

I doubled the sugar for the cookies, rolled them into balls after chilling them, and flattened them with a glass dipped in powdered sugar. They tasted fine like that but to add some flavor after they cooled I made a glaze of powdered sugar, Irish cream, and a little Butterscotch schnaps. It really made the flavor pop.

I followed the suggestion of other reviewers and used more irish cream. These turned out great! I brought them to a cookie exchange and had a coworker ask for the recipe! My roommate and husband raved about them for days.

We made these for our Culinary Arts class, and could not use the Irish Creme(alcohol), so we substituted Irish Creme coffee creamer(the liquid kind). The texture was great, the flavor lacked a little, but overall, good for a sugar cookie recipe. I would like to try frosting these using the coffee creamer as the milk in the buttercream frosting, to see if the flavor is enhanced.

After the reviews I didnt want bland cookies so I added a half a cup of brown sugar a teaspoon of almond and an extra med sized egg. The results were so delicious! They were melt in your mouth yummy! Somewhat biscuit cookie like.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.